Rock Cornish Game Hens With Curry Recipes

CORNISH GAME HENS WITH CURRY APRICOT GLAZE

Steps:

• Preheat oven to 400º.
• Rinse and dry game hen halves and sprinkle with salt and pepper. Place on foil lined baking sheet.
• Combine jam, chutney, and curry powder in a small saucepan over medium low heat. Once mixture comes to a boil brush two tablespoons over the game hens. Reserve the rest of the mixture for a sauce.
• Bake games in the oven for about 35 minutes or until golden.
• Add chicken broth to the remaining mixture in the sauce pan and bring to a boil. Reduce heat and simmer until slightly thickened.
• When ready to serve, place games hens on a plate of rice and top with lime juice, spoon sauce around the plate. Sprinkle with green onions and crushed peanuts.

CORNISH GAME HENS - ORIENTAL/CURRIED

Steps:

• Preheat oven to 425°F (220°C).
• Rinse hens under cold water, until the water runs clear; pat dry with paper towels.
• Place in a 9 x 13 inch (3-litre) baking dish or a small roasting pan just large enough to hold them.
• In a small bowl, whisk soy sauce with undiluted orange juice concentrate, sesame oil, honey and curry powder until honey dissolves.
• Gently poke your thumb between skin and breast meat of one hen, lifting skin.
• Tilt bird upward; pour about 2 tbsp (15mL) soy mixture under skin.
• Drizzle about 1/2 tbsp (7 mL) in cavity.
• Repeat with remaining three hens.
• Pour remainder of soy mixture over hens and rub evenly over skins.
• Tightly cover pan with foil.
• Roast in centre of preheated oven for 40 minutes.
• Remove from oven and baste hens with liquid in pan.
• To prevent sauce from burning, stir water into pan juices.
• Reduce oven temperature to 350°F (180°C).
• Return hens to oven and continue to roast, uncovered, about 20 minutes more, basting every 10 minutes with pan-liquid, until a rich glaze forms on top and an instant-read thermometer inserted into thigh reads 170°F (77°C).
• Remove pan from oven and let stand 5 minutes before serving.
• Place hens on individual plates, then spoon pan juices over top.

GRILLED CORNISH HENS WITH COCONUT CURRY SAUCE

Steps:

• Cook shallots in oil in a wide 4- to 5-quart heavy pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and ginger and cook, stirring occasionally, 2 minutes. Add curry paste and cook, mashing paste to combine with oil and stirring constantly, 3 minutes (paste will begin sticking to bottom of pot). Add coconut milk, brown sugar, and salt and simmer, uncovered, stirring occasionally, until reduced to about 3 cups, 25 to 30 minutes. Remove from heat, then stir in fish sauce and cool to room temperature, stirring occasionally, about 30 minutes. Reserve 1 1/2 cups curry sauce (for serving) in a bowl and chill, covered.
• Trim and discard any excess fat from hens (to prevent flare-ups on grill), then rinse and pat dry. Coat hens well with remaining curry sauce in a large bowl, then divide hens between 2 large sealable plastic bags and seal bags, pressing out excess air. Marinate hens, chilled, at least 12 and up to 24 hours.
• Let hens stand at room temperature 30 minutes before grilling.
• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
• Remove hens from marinade, shaking off excess, and transfer to a large platter. Discard marinade. Season hens with salt, then grill, starting with skin sides down, covered only if using a gas grill, on lightly oiled grill rack, turning occasionally to prevent overbrowning, until cooked through, 25 to 30 minutes total.
• Heat reserved curry sauce in a small saucepan over moderate heat, stirring, until hot. Serve hens with curry sauce.

GRILLED CURRY CORNISH HENS

Steps:

• Preheat grill to 500 degrees F. Place a brick, wrapped in aluminum foil onto the grates of the grill to heat.
• Place the vegetable oil into a 1-quart saucepan and place over high heat. Heat until you see ripples in the in the oil, but do not allow to smoke. Add the fennel, cumin, coriander, mustard seed and paprika. When the seeds begin to pop, remove from the heat and allow to sit for 5 minutes. After 5 minutes, transfer the mixture to the carafe of a blender along with the almonds and salt. Pulse until pureed, stopping to scrape down the sides of the blender, if necessary.
• Place the hen breast side down on a cutting board. Using scissors or poultry shears, cut from the neck to the tailbone to remove the backbone. Once you remove the backbone you will be able to see the inside of the bird. Make a small slit in the cartilage at the base of the breastbone to reveal the keel bone. Grab the bird with both hands on the ribs and open up like a book, facing down towards the cutting board. Remove the keel bone. Cut small slits in the skin of the bird behind the legs and tuck the drumsticks into them in order to hold them in place. Place the birds into a baking dish and pour over the puree. Rub the puree onto the birds until thoroughly coated.
• Place the birds onto the middle of the grill, skin side down and cover evenly with the brick. Close the lid and cook for 10 minutes. If using a gas grill with multiple zones, decrease the middle flame to low. After 10 minutes, turn the birds over, replace the brick and continue to cook until a thermometer inserted into the thigh reaches 170 degrees F, approximately 8 to 10 minutes. Remove to a cooling rack and allow the bird to rest for 5 minutes before serving.

ROCK CORNISH GAME HENS WITH PINEAPPLE STUFFING FOR GRILL OR OVEN

Steps:

• Rinse hens and pat dry, removing innards; lightly salt and pepper inside and out.
• Sprinkle pineapple chunks lightly with curry powder and stuff hens.
• Truss hens and close cavity. Tie wings to body and legs to tail.
• GRILL: Balance on spit and secure with holding forks. Grill over medium coals or on rotisserie in gas grill set at medium for 45 minutes to 1 hour, basting occasionally with melted butter mixed with lemon juice.
• OR BAKE: Place bird on rack and bake in 325 dg oven for one hour or until tender, covering with foil if becoming too brown. Baste occasionally with butter/lemon mixture.
• I have been told internal temperature should reach 160 dg., but have not tried this method.

FRENCH - STYLE POT ROASTED ROCK CORNISH GAME HENS

Steps:

• Preheat the oven to 375°F Heat the olive oil in a large flame-proof casserole and add the onion, garlic and bacon; sauté 5 to 6 minutes, until the onion has softened.
• Brush the hens with a little melted butter and season well.
• Lay the hens on top of the onion mixture and place the other vegetables around hens. Add the chicken stock, wine and herbs.
• Cover and bake for 20 minutes, then remove the lid and brush with the remaining melted butter; bake for another 25 to 30 minutes, until golden.
• Transfer the hens to a warmed serving platter and cut each in half with poultry shears.
• Remove the vegetables with a slotted spoon and arrange them around the hens. Cover with foil and keep warm.
• Discard the herbs from the pan juices. In a small bowl mix the butter and flour to form a paste. Bring the liquid in the pan to a boil and then whisk in teaspoonfuls of the paste until thickened.
• Season the sauce and serve with the Rock Cornish hens and vegetables, garnished with fresh herbs.

ROCK CORNISH GAME HENS WITH APPLE JELLY GLAZE

Steps:

• Preheat oven to 350 degrees F.
• Place full thawed game hens in a shallow baking dish.
• Sprinkle liberally with poultry seasoning, then rub the seasoning onto the skin.
• Scatter onion rings and minced garlic over the birds.
• In a small saucepan, melt the apple jelly. Gently ladle the melted jelly over each hen.
• Place in the middle rack of the oven. Periodically, baste the birds with the pan juices.
• Roast 1 hour 15 minutes or until done. Let rest 5 minutes or so. Spit hens in half and arrange on platter or plates. Ladle some of the pan juices on the birds.